Poseidon - Premium Whole Bottarga - Classic Italian Bottarga produced on the island of "Sardinia" - 3.5~4.58 oz

Bottarga Poseidon Ingredients: Mullet fish roe, Salt

 

Topping Suggestion:

• Pizza margarita
• Oysters
• Sushi
• Clams
• Mixed grilled seafood sandwich
• Omelette with Bri cheese and bottarga
• Bouratta salad
• Capris salad
• Asparagus salad
• Arugula and halumi cheese salad and octopus
• Octopus and mashed potato with garlic butter and truffles
• Hummus with olive oil and walnuts
• Bloody Mary
• Lobster rolls
• Shrimp and bottarga rice paper rolled
• Shrimp tacos with bottarga
• Philadelphia sandwich With garlic and shives
• Grilled haloumi salad with arugula and pomegranate

 

 

Recipe:

 

SCRAMBLED EGGS WITH BOTTARGA (ON TOAST)

serves 4

Ingredients:

• Toasted sour dough bread slices
• 4 eggs
• 7 ~ 3.5 oz of Bottarga Poseidon sliced
• 1 tablespoon Butter
• 1 tablespoon olive oil Mixed herbs to your taste (parsley, chives, tarragon, coriander)
• Optional: artichoke hearts with one lemon Salt and pepper

PREPARATION: 10 minutes • If you use artichoke hearts, slice them in thin slices and mix with a little lemon juice • Prepare the grated bottarga or slice the bottarga in fine slices • Chop your choice of herbs • Crack the eggs in a bowl. Add salt, pepper, the chopped herbs and stir the mixture • Melt the butter in a pan and add the olive oil. When warm, add the egg mixture and gently mix at low temperature • Place the scrambled eggs on toast, add the bottarga (and the artichokes)